Bób

• Bób is the Polish word for broad beans.
• They get there own special name – not a bean name!
• They are what are known as fava beans.
• Fava beans are the original Old World bean.
• There is evidence of fava bean cultivation over 10,000 years ago in the Fertile Crescent (area of the middle East).
• They are super served just boiled with lots of butter and maybe with a little dill or flat leaved parsley.
• They are good cooked and then used cold in a salad with a variety of dressings. 
• Unfortunately I missed the fresh bean season but found you can get them tinned from the Polish shop and this is what I used.

Ingredients

• 1 tin of broad beans – or similar amount – fresh when in season
• 40 – 50g butter – do not stint!
• *
• Chopped dill or flat leaved parsley if available

Method

• Heat the beans in the liquor for a couple of minutes.
• Drain and quickly add the butter and stir.
• Add fresh dill or flat leaved parsley – optional.
• *
• Serve with roast meats or gulasz.

Served in Wedgewood – Chelsea Garden